SPICY WHITE BEAN CHILI RECIPE BY TASTY
Here's what you need: yellow onion, olive oil, great northern beans, garlic, cumin, ground cloves, dried oregano, cayenne pepper, mild green chillis, veggie broth, salt, pepper, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a slow cooker, combine all ingredients except the parsley.
- Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
- Sprinkle parsley over top, stir, and serve.
- Enjoy!
Nutrition Facts : Calories 830 calories, Carbohydrate 70 grams, Fat 76 grams, Fiber 7 grams, Protein 10 grams, Sugar 15 grams
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
More about "spicy chili bean stew recipes"
SPICY BERBERE BEAN STEW - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
Reviews 2Category DinnerServings 6Total Time 40 mins
- In a large ceramic or enamel lined Dutch oven or similar stock pot, add the diced onion and red bell pepper, sauté until they begin to soften, approx. 3 to 4 minutes.
WARMING SPICY BEAN STEW RECIPE - TASTING TABLE
From tastingtable.com
4.9/5 (33)Calories 299 per servingCategory Main Course
QUICK AND EASY CHICKEN CHILI STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY MEXICAN BEAN STEW RECIPE - BBC FOOD
From bbc.co.uk
SPICY GROUND BEEF AND PINTO BEAN CHILI RECIPE - THE …
From thespruceeats.com
SPICY WHITE BEAN STEW - QUICK, EASY, 20 MINUTES - BITES …
From bitesofwellness.com
TEXAS NO BEAN CHILI RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
THE BEST SPICY CHILI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.8/5 (42)Uploaded Feb 28, 2021Category Main CoursePublished Feb 27, 2021
SPICY CHILI BEAN STEW RECIPE | EPICURIOUS
From epicurious.com
Servings 8Author Epicurious
28 BEST GROUND BEEF RECIPES
From allrecipes.com
WHITE BEAN STEW WITH TROPICAL CHILI CRUNCH – THIS LITTLE GOAT
From thislittlegoat.com
SPICY BEEF AND BLACK BEAN CHILI - TASTY KITCHEN
From tastykitchen.com
STEW MEAT CHILI—CROCK POT OR STOVETOP - 101 COOKING FOR TWO
From 101cookingfortwo.com
SPICY VERDE CHICKEN & BEAN CHILI RECIPE - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
EASY SPICY MEXICAN CHILLI BEAN SOUP (WITH CORN) | FOODTALK
From foodtalkdaily.com
SPICY CHILI CRISP WHITE BEAN AND BARLEY STEW WITH KALE AND EGGS
From iamafoodblog.com
14 SPICY CHILI RECIPES THAT BRING THE HEAT ON COLD DAYS
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
From mykoreankitchen.com
30 BRILLIANT BEAN RECIPES TO BOOST YOUR PROTEIN INTAKE - MSN
From msn.com
SMOKED SAUSAGE AND PINTO BEAN CHILI RECIPE RECIPE | RECIPES.NET
From recipes.net
STEW AND CHILI RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
20+ JALAPEñO RECIPES FOR DINNER - EATINGWELL
From eatingwell.com
GOCHUJANG BURGER WITH SPICY SLAW RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love